Roasted root vegetable salad and pomegranate
Roast some root vegetables for the perfect warm salad. Roasted root vegetable salad tastes even better with toasted macadamia nuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Saucepan
- Colander
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Serving bowl
- Serving platter
- Tongs
- Slotted spoon
- Wooden spoon
- Hazelnut chopping knife
- Spoon
- Kitchen towel
- Pot
Ingredients
- 1 celeriac, peeled and cut into wedges
- 3 tsp thyme
- 100ml (31⁄2fl oz) olive oil, approx
- 10 carrots, peeled and chopped in half
- 2 tsp ground cinnamon
- 2 tbsp honey
- 4 parsnips, peeled and cut into wedges
- 1 tsp chilli flakes
- 2 tbsp balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 1 frisée lettuce
- 2 heads red chicory
- Seeds from 1 pomegranate
- 150g (6oz) toasted hazelnuts, roughly chopped
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